Shrimp Tchoupitoulas

Total Time:
3 hr 10 min
Prep:
45 min
Cook:
2 hr 25 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Shrimp:
  • 1 tablespoon Creole seasoning
  • 1/2 cup vegetable oil, plus more for pan
  • 2 1/2 pounds U10 shrimp, peeled and deveined, tail on
  • Southern cooked Greens:
  • 1/2 pound chopped turkey bacon
  • 3 cups chopped yellow onions
  • Salt and freshly ground black pepper
  • Cayenne pepper
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 6 cups water
  • 1/4 cup rice wine vinegar
  • 6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
  • 1 recipe Bread Pudding, recipe follows
Directions

Preheat the oven to 350 degrees F.

For the shrimp: In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear the mixture evenly over shrimp. Heat a large oven-safe saute pan over medium- high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the shrimp in the pan, and saute until done, about 3 to 4 minutes.

For the Southern Cooked Greens: In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Stir in the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper.

Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the shrimp directly on top of the pudding.

Bread Pudding:

3 tablespoons unsalted butter

3 cups yellow onions, julienned

2 teaspoons salt

1/4 teaspoon plus 1/8 teaspoon cayenne pepper

12 turns fresh ground black pepper

1/2 pound ground chicken sausage

1 tablespoon chopped garlic

1 ear sweet corn, kernels removed from the cob

5 eggs

2 cups heavy cream

1/4 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

8 slices French bread, (cut into 1-inch cubes), about 4 cups

1/2 cup grated Parmigiano-Reggiano

Grease a 2-quart glass rectangular pan with 1 tablespoon butter.

In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn. Continue to cook for 1 minute. Remove from the heat and cool.

Preheat the oven to 350 degrees F.

In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce.

Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture.

Add the bread cubes and mix well.

Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes.

Yield: 6 to 8 servings

Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William Morrow and Company, 1998.


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